Easy to make crescent roll breakfast casserole with eggs, bacon and cheese. A crowd-pleasing dish perfect for brunch or breakfast.
CRESCENT ROLL EGG BAKE
Planning a birthday brunch or maybe just a regular breakfast with friends and family? Or maybe the Easter brunch already? This crescent roll breakfast casserole recipe might come in handy if you do.
A super easy to make egg bake, using just a few ingredients, easily assembled in about 10 minutes. Some baking time and that’s it!
The result is a savory breakfast dish, served piping hot, cheesy and comforting, sure to please anyone at the table. Especially the kids, I might say, mine absolutely love this crescent roll bake.
I am talking about breakfast here, but you can easily make this crescent roll egg bake a lunch or dinner dish, really, I see no reason why you should only serve it for breakfast! Make a salad on the side and you will have a delightful meal for any time of the day.
- You will need one tube of crescent rolls, mine contained 6 crescent rolls. If there are 8 in your tube, it’s fine. Make sure they all fit in the dish and continue with the recipe.
- Use Pillsbury crescent rolls or something similar.
- Make sure you buy the plain version and not something sweetened.
- I like to use lean tiny bacon cubes, they are super low in fat.
- You can use regular bacon slices instead. Fry them in the pan until cross and chop or break them into small pieces before adding to the crescent roll casserole.
- I always put some green onions into this egg bake, I think they are the perfect fit.
- Otherwise, I might add about half of red bell pepper, steamed broccoli florets (finely chopped), defrosted peas or a good handful fresh spinach (chopped).
Breakfast casserole with herbs:
- You can also leave the vegetables and add lots of herbs. I tend to do that in spring when the herbs in my garden are so beautiful.
- I love to add lots of fresh dill to omelets or scrambled eggs, you can throw it generously into this breakfast bake as well.
- Chives, parsley, a smaller amount of fresh thyme or oregano are great as well.
- If using herbs, mix them with the beaten eggs and milk.
- I often use Gouda, but Cheddar or Gruyere are great as well. Use the kind of cheese you usually like in casseroles.
- Milk – you can replace half of it with single or heavy cream, but that will add calories to a dish that is very calorie-laden anyway.
UNROLLED VERSION OF THE CRESCENT ROLL CASSEROLE
- Unroll the pack of crescent roll, but don’t cut and roll them.
- Place the sheet of dough into the prepared baking dish.
- Add the cooked bacon and the chopped vegetables.
- Whisk together the eggs and the milk. Add the herbs if you use them. Season the eggs generously.
- Pour the eggs into the casserole dish.
- Sprinkle with the grated cheese.
- Bake as instructed in the recipe.
- To make ahead assemble the casserole as instructed.
- Cover the dish with cling film/plastic wrap and refrigerate for several hours or overnight.
- Remove the casserole from the fridge and let it on the counter while the oven heats.
- Remove the plastic wrap and bake as directed in the recipe.
CAN I FREEZE THE CASSEROLE?
- Yes, you can.
- Let the baked casserole cool completely. Wrap it well with cling film or place it in a large freezer bag.
- Freeze for up to one month.
- When ready to serve, remove the foil or bag and place the frozen crescent roll breakfast casserole into the preheated oven.
- Reheat for about 25-30 minutes at 180 degrees Celsius/ 350 degrees Fahrenheit or until piping hot in the center as well.
WHAT TO DO WITH LEFTOVERS?
- The breakfast bake serves at least 4 people, but it is so rich and satisfying that it would probably be enough for 6 as well, especially if you are serving some sides.
- The leftovers keep well in the fridge for about two days.
- Reheat in the microwave or in the oven.
WHAT TO SERVE WITH CRESCENT ROLL BAKE?
- If making the casserole for brunch you could serve other breakfast dishes as well.
- Try some overnight yeast rolls, cinnamon buns, avocado spread, camembert spread, lemon jelly or strawberry rhubarb jam.
- If serving it for lunch or dinner, make a salad on the side. You could try a salad with yogurt dressing, a broccoli salad or a chopped vegetable salad.
- 1 tube crescent rolls
- 75 g/ 2.6 oz lean bacon cubes (See note)
- 1 teaspoon olive oil (only needed if the bacon is completely lean)
- 3-4 green onions, depending on size
- ½ bell pepper
- 6 large eggs
- 200 ml/ 6.7 fl.oz/ scant 1 cup milk
- fine sea salt and black pepper
- 150 g/ 5.3 oz/ 1 ½ cups shredded cheese
- Preheat the oven to 190 degrees Celsius/ 375 degrees Fahrenheit. Lightly grease a casserole dish of about 25x20 cm/ 10x8 inches.
- Heat a nonstick skillet over medium heat. Add oil only if the bacon is very lean. Cook the bacon until slightly crispy. Drain and let cool slightly. Chop into small pieces.
- Open the tube of crescent rolls and roll according to package instructions. Place the rolls in the baking dish.
- Add the bacon and the finely chopped green onions and bell pepper.
- Whisk together the eggs and the milk. Season well with salt and pepper. Pour over the crescent rolls. Sprinkle with the grated cheese.
- Bake for about 40 minutes until the casserole is golden and the egg mixture is set. Let rest for 5-10 minutes before serving.
You can use sliced bacon instead. Fry it in the pan, and chop or break it into small pieces before adding to the casserole.
Nutrition Information:Yield: 4 Serving Size: 1/4 of the dish
Amount Per Serving: Calories: 566Total Fat: 38gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 369mgSodium: 976mgCarbohydrates: 24gFiber: 2gSugar: 5gProtein: 31g